NOVEMBER 2025

TO START

country sourdough with house cultured butter and hoja santa 8

oysters on the half shell 1⁄2 dozen 20

pickled vegetables from the larder 19

santa barbara urchin with winter citrus 38

hiramasa and manzano pepper with pineapple guava aguachile 28

market greens with meyer lemon & parmigiano 19

costarossa with oregano & bottarga 20

beef tartare with rhubarb & allspice 24

ridgeback shrimp with basil & tomatillo 29

santa barbara spiny lobster with tokyo turnip & chrysanthemum 29

TO SHARE

koshihikari rice with sesame butter 12

badger flame beets with habanada pepper & walnut 22

shelling beans with delicata squash & passion fruit 19

preserved mussels with honeynut squash & satsuma tangerine 23

patatas bravas 15

wild salmon with pistachio & embered greens 40

smoked cone cabbage with dried fruit & pumpkin seed 32

grilled pork loin with coal roasted apple 48

rainbow trout with wild mushrooms 42

coal roasted chicken with turmeric glaze & wild fennel 48

NY Strip with celeriac & sunchoke 55

DESSERTS

wild california bay cream with fennel caramel 14

coconut sorbet with tomatillo & lavender 14

makrut lime ice cream with fig leaf 14

cafe de olla cheesecake 14

chocolate mousse with cacao nibs 14

cheese plate 26